We made it right away that weekend as a side dish for our Big Easy Chicken. It was a hit with everyone that night but I wasn't completely happy with the texture of the sweet potatoes. I had parboiled them & then fried them up with the onions & pepper. Instead of getting nice & crispy they kind of fell apart. Well, Matt's mom went home & tried making it only this time she roasted the sweet potato first. That was the trick! The roasted sweet potato gets brown & crispy on the outside & then gets added to the onions & peppers at the end.
I decided to make this as my dinner the other night. This time I added some bacon to the hash & served a poached egg on top. What an amazing brinner. All the flavors in the hash work together perfectly needing only salt & pepper for seasoning, then you mix in the richness of the egg yolk...too good. Like a little spice? Add a chopped jalapeno to the peppers.
Sweet Potato Hash
This recipe makes one serving but can easily doubled, tripled & so on...
7 oz sweet potato, peeled & cut into 1/2" cubes (we prefer white sweet potatoes but yellow or orange will work just as well.)
1 slice bacon, chopped
1 small yellow onion, chopped, about 1/4 c or so
1 small poblano pepper, seeded & chopped, 1/4 - 1/2 c
salt & pepper
1 egg, poached (optional)
Preheat oven to 400 F.
Put the sweet potato cubes into a small roasting pan. Drizzle generously with olive oil making sure all the cubes are coated. Roast for about 20 minutes until the cubes are starting to get crispy & brown yet soft in the center. Stir occasionally while roasting.
Meanwhile, cook the bacon in a skillet over medium heat until crispy. Remove the bacon to a paper towel to drain leaving as much of the fat as possible in the pan. Add the onions & peppers to the pan. Cook until they are tender & the onion is starting to brown a little. Stir in the bacon & roasted sweet potatoes. Season with salt & pepper to taste.
If desired, poach an egg leaving the yolk a little soft & serve on top of the hot hash.
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